Published 4 October 2025 · Updated 25 October 2026

Fried Rice

Our version of fried rice features dried scallops, garlic, eggs and vegetables, giving it a light, fragrant and savoury flavour. Each ingredient is stir-fried separately before being combined with the rice to bring out its individual flavour and texture.

• Cooking Time: 1 hour
• Serves: 2

Ingredients

• 20 dried scallops
• 1 cup frozen peas, carrots and corn
• 1 large stalk of spring onion
• 5 cloves or ½ bulb of garlic
• 4 eggs
• 7 large prawns (optional)
• 1.5 cups uncooked rice
• Light soy sauce, to taste
• Chinese cooking wine (for marinating prawns)
• Salt and white pepper, to taste
• Cooking oil, as needed
• A little water (for the eggs)

Directions

1. Soak the dried scallops in water for at least 30 minutes until softened. To speed up the process, microwave the scallops in their soaking water for 30 seconds, then continue soaking until soft.
2. Defrost the prawns if using. Cut into small pieces and marinate with Chinese cooking wine, salt and pepper for at least 30 minutes.
3. Rinse and cook 1.5 cups of rice in a rice cooker. Once cooked, open the lid and allow the rice to dry out slightly so it is less moist and sticky.
4. Defrost the frozen peas, carrots and corn, then microwave for 2 minutes. Drain any excess water.
5. Finely chop the softened dried scallops.
6. Finely chop the garlic and spring onion, keeping them separate.
7. Beat the 4 eggs in a bowl with a pinch of salt and a little water to make them lighter and fluffier.
8. Prepare a large mixing bowl. Each ingredient will be stir-fried separately in a non-stick pan and transferred to this bowl once cooked.
9. Heat a little oil in the non-stick pan over medium heat. Stir-fry the dried scallops until fragrant and lightly golden. Transfer to the large bowl.
10. Add a little more oil and gently stir-fry the garlic until fragrant, taking care not to burn it. Transfer to the bowl.
11. Stir-fry the spring onion briefly until fragrant. Transfer to the bowl.
12. Stir-fry the peas, carrots and corn until heated through and any excess moisture has evaporated. Transfer to the bowl.
13. If using prawns, stir-fry them until pink, opaque and cooked through. Transfer to the bowl.
14. Add a little oil to the pan and pour in the beaten eggs. Gently scramble until just cooked, breaking them into small pieces. Transfer to the bowl.
15. Once the cooked rice has dried out slightly, heat a little oil in the non-stick pan over medium-high heat. Add the rice, breaking up any clumps with a spatula.
16. Stir-fry the rice for several minutes until the grains are separated and slightly dry. Add light soy sauce a little at a time, stirring evenly to give the rice a light savoury flavour without overpowering the scallops and garlic.
17. Add a little oil to a wok and use kitchen paper held with tongs to spread it evenly across the cooking surface to prevent the rice from sticking.
18. Transfer the stir-fried rice and all the other cooked ingredients into the wok.
19. Cook over low heat, gently stirring and tossing until all the ingredients are evenly mixed, the rice grains are separated and everything is heated through.
20. Taste the fried rice and adjust with a little salt, white pepper or soy sauce if needed.
21. Serve hot.